^M^M for toasting; have it shapely, and bake it so
tf^lf^ih) thoroughly that it will be neither soggy nor
full of holes. Stale or dried bread should never be
used. Cut into slices of medium thickness, brown
the bread until it matches the crust in color, butter
and cover with a hot cream dressing, which has just
been allowed to come to a boil. Toast made with
care is the daintiest breakfast dish conceivable.
J&0.tf.i/u+
Uj~Ov*i,
AND HOW TO COOK TEEM. 69
SAUSAGE ROLLS.
BY MBS. BENJAMIN HARBISON.
(Wife of the President.)
EXECUTIVE MANSION,
WASHINGTON.
X- sis £^~'f C^^-
70 STATESMEN'S DISHES;
AND HOW TO COOK THEM. 71
LEMON OMELET.
BY MRS. M. 8. QUAY.
(Wife of Senator from Pennsylvania.)
WHITES of six eggs, yolks of three, juice of
half a lemon, three tablespoonfuls powdered
"$ suga✪ Lemon Omeletr. Grease a quart baking-dish with
butter. Now beat the whites to a very stiff froth,
beat the yolks, add them carefully to the whites, then
the sugar and juice of lemon, stir carefully and
quickly heap into baking-dish; powder over with
sugar and put into the oven. Bake fifteen minutes,
or until a golden brown, and serve hot.
72
STATESMEN'S DISHES;
MISSISSIPPI BAKED HASH.
BY MRS. JAS. Z. GEORGE.
(Wife of Senator from Mississippi.)
>ASH the cold beef fine ; take stale wheaten
bread, biscuit or any other kind, and crum-
ble a quantity equal to the hashed meat ; add
one egg well beaten, half a cup of sweet milk, a little
salt and pepper, thyme or other flavoring ; mix well ;
then melt an even tablespoon of butter✪ Mississippi Baked Hash and stir it
into the mixture. Stir it up thoroughly and then
pour it into the buttered pan and bake in a hot oven.
AND HOW TO COOK THEM.
73
BEEF COLLAR.
BY MRS. JAS. Z. GEORGE.
(Wife of Senator from Mississippi.)
jjJAKE a piece of flank, lay it in salt a day or
two, according to the weather. Then wash
and cut off all the loose fat and gristle ; score
it on the inside ; season with a little pepper, allspice
and nutmeg ; roll it up tightly in a cloth✪ Beef Collar, with ends
well secured, and boil from six to eight hours, accord-
ing to weight, not letting it boil violently. Set it
away to cool ; slice thin and serve cold. Excellent
for luncheon.
74
STATESMEN'S DISHES;
RELISH FOR LUNCH.
BY MRS. THOS. B. EEED.
(Wife of the Speaker of the House of Representatives.)
sLACE some Boston crackers in the oven to
heat. Then split them and butter lightly
o) while hot ; over this sprinkle grated cheese,
having the cheese rather dry, and a pinch of cayenne
pepper✪ Relish for Lunch. Set them on the grate of the oven, and let
them brown. Serve hot.
This is a dish much esteemed in our family.
«/U4-4Av
AND HOW TO COOK THEM. 75
SWEETBREADS AND MUSHROOMS.
BY MRS. J. N. HUSTON.
(Wife of the Treasurer of the United States.)
j|AKE a nice, large pair of sweetbreads, trim
off the ears and soak in salt water for an hour ; ✪ Sweetbreads and Mushrooms
Page 15 · 6 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
for toasting; have it shapely, and bake it so thoroughly that it will be neither soggy nor full of holes. Stale or dried bread should never be used. Cut into slices of medium thickness, brown the bread until it matches the crust in color, butter and cover with a hot cream dressing, which has just been allowed to come to a boil. Toast made with care is the daintiest breakfast dish conceivable.
SAUSAGE ROLLS.
BY MBS. BENJAMIN HARBISON.
(Wife of the President.)
EXECUTIVE MANSION,
WASHINGTON.
LEMON OMELET.
BY MRS. M. 8. QUAY.
(Wife of Senator from Pennsylvania.)
WHITES of six eggs, yolks of three, juice of half a lemon, three tablespoonfuls powdered sugar. Grease a quart baking-dish with butter. Now beat the whites to a very stiff froth, beat the yolks, add them carefully to the whites, then the sugar and juice of lemon, stir carefully and quickly heap into baking-dish; powder over with sugar and put into the oven. Bake fifteen minutes, or until a golden brown, and serve hot.
MISSISSIPPI BAKED HASH.
BY MRS. JAS. Z. GEORGE. (Wife of Senator from Mississippi.)
HASH the cold beef fine ; take stale wheaten bread, biscuit or any other kind, and crumble a quantity equal to the hashed meat ; add one egg well beaten, half a cup of sweet milk, a little salt and pepper, thyme or other flavoring ; mix well ; then melt an even tablespoon of butter and stir it into the mixture. Stir it up thoroughly and then pour it into the buttered pan and bake in a hot oven.
BEEF COLLAR.
BY MRS. JAS. Z. GEORGE.
(Wife of Senator from Mississippi.)
TAKE a piece of flank, lay it in salt a day or two, according to the weather. Then wash and cut off all the loose fat and gristle ; score it on the inside ; season with a little pepper, allspice and nutmeg ; roll it up tightly in a cloth, with ends well secured, and boil from six to eight hours, according to weight, not letting it boil violently. Set it away to cool ; slice thin and serve cold. Excellent for luncheon.
RELISH FOR LUNCH.
BY MRS. THOS. B. EEED.
(Wife of the Speaker of the House of Representatives.)
PLACE some Boston crackers in the oven to
heat. Then split them and butter lightly
o) while hot ; over this sprinkle grated cheese,
having the cheese rather dry, and a pinch of cayenne
pepper. Set them on the grate of the oven, and let
them brown. Serve hot.
This is a dish much esteemed in our family.
SWEETBREADS AND MUSHROOMS.
BY MRS. J. N. HUSTON.
(Wife of the Treasurer of the United States.)
TAKE a nice, large pair of sweetbreads, trim off the ears and soak in salt water for an hour ;
Records on this page
Lemon OmeletMississippi Baked HashStale Bread MixtureBeef CollarRelish for LunchSweetbreads and Mushrooms